Bacon could be more dangerous than we think, scientists warn

By Dr. Carson Beckett / April 23, 2017

Bacon is as American as apple pie, but it may not be as healthy for us as we think.

The high levels of dioxin in bacon could be potentially dangerous for some people with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an exaggerated inflammatory response. Inflammation is known to cause damage to blood vessels, the heart, lung and joint tissues, skin and the digestive tract.


According to the Wake Forest University Baptist Medical Center, the "first-ever tests of bacon show that they are likely the most dioxin-contaminated substance in the U.S. food supply." Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it leaves. Grimly, the half-life of dioxin is about 7 to 11 years!

An international panel of experts convened by Wake Forest University Baptist Medical Center concluded Monday that eating bacon raises the risk of colon cancer. Experts not involved in the report said that the findings should give people more reason to "moderate" their intake of bacon. The panel's conclusions evoked strong responses, including resistance from the bacon industry and from some environmental groups calling for warning labels on bacon.

According to a study published in the New York Times, bacon may actually raise the risk of breast cancer. Other studies link bacon to lymphoid cancers and lung cancer.

Over the past 30 years, the FDA has received thousands of consumer complaints about bacon due mostly to neurological symptoms such as headaches, dizziness, memory loss, and, in rare cases, epileptic seizures. Many studies have shown bacon to be completely harmless, while others indicate that it might be responsible for a range of cancers. Until we know for sure, Wake Forest University Baptist Medical Center recommends avoiding bacon.